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Chicken Pork Pork Ribs Side Dish

Memorial Day Smoker Recipes: The Ultimate BBQ Trio Menu

Build the ultimate BBQ menu with our top Memorial Day smoker recipes. Learn how to make sticky party-style ribs, crispy wings, and hot honey smoked corn.

Prep Time:

20 minutes

Varies for Each Recipe

Cook Time:

4-5 hours

Varies for Each Recipe

Serves:

6-8

Difficulty:

Medium

Kick off the summer with our curated trio of technique-driven Memorial Day smoker recipes, designed to create a flawless smokehouse feast. If you’re looking for unique Memorial Day BBQ ideas to impress your guests, our complete menu guide simplifies holiday grilling. This smokehouse menu balances low-and-slow classics with sweet and spicy finishes, maximizing flavor and efficiency for a professional-grade BBQ spread.

Our exclusive Memorial Day menu features three knockout dishes with deep, smoky flavor profiles. Master our technique for individual Smoked “Party Style” Sticky Ribs for maximum bark development, served alongside sweet and savory Hot Honey Smoked Corn on the Cob. Round out the feast with our expertly grilled, Crispy Wood-Fired “Cattleman” Wings, ensuring a memorable holiday cookout.

Essential Tools for the Smokehouse Trio

1. Heavy-Duty Individual Rib Rack or Oversized Tongs

Managing 24+ individual rib bones requires precision. Sturdy stainless steel tongs ensure you can flip and move bones without tearing the developing bark.

Check Tongs on Amazon

2. Fast-Read Digital Instant Thermometer

With three different proteins on the grill, you cannot guess. You need to pull the ribs at 203°F and the wings at 175°F for optimal texture.

Check Thermometers on Thermoworks

3. Barbecue Squeeze Bottle

For the “Party Ribs,” a fine mist spritz is essential. A commercial-grade squeeze bottle allows for targeted moisture without washing off your rub.

Check Squeeze Bottles on Amazon

4. Silicone Basting Brush

Use this to apply the hot honey butter to the corn and the final glaze to the ribs. Silicone won’t shed bristles into your sticky sauce.

Check Silicone Brushes on Amazon

5. Premium Wood Pellets (Hickory or Pecan)

For a Labor Day feast, you want a bold smoke profile that can stand up to the sauces and spices.

Check Hardwood Pellets on Amazon
Ingredients

Smoked "Party Style" Sticky Ribs

  • 2 Racks - Baby Back Ribs, sliced into individual bones before cooking
  • 1/4 cup - Yellow Mustard (as a binder)
  • 1/2 cup - "Heritage Hog" BBQ Rub (or a heavy savory/sweet rub)
  • 1/2 cup - Coarse Turbinado Sugar (for bark texture)
  • 1 cup - Apple Juice (for spritzing)
  • 1 cup - Honey BBQ Sauce

Hot Honey Smoked Corn on the Cob

  • 6 - ears of corn, shucked
  • 1/2 cup - Unsalted Butter, softened
  • 2 tbsp - Hot Honey
  • 1 tsp - Smoked Paprika
  • Pinch - of Kosher Salt

Crispy Wood-Fired "Cattleman" Wings

  • 3 lbs - Chicken Wings (party style)
  • 2 tbsp - Cornstarch (the secret for crispy skin)
  • 3 tbsp - Savory Beef or Poultry Rub
  • 1/2 cup - Buffalo Sauce or extra Hot Honey
Instructions

Smoked "Party Style" Sticky Ribs:

  • Step 1
    Prep: Slice the raw racks into individual bones. Coat each bone in mustard, then season generously with your rub and turbinado sugar.
  • Step 2
    Smoke: Arrange bones on the grill grates at 250°F.

    Grill Temp:

    250°F.
  • Step 3
    Spritz: Every 45 minutes, spritz with apple juice to keep the exterior moist and prevent sugar scorching.

    Time:

    45 minutes

    Grill Temp:

    250°F.
  • Step 4
    Sauce: Once the ribs reach an internal temp of 195°F (approx. 3 hours), toss them in a large bowl with the BBQ sauce.

    Time:

    3 hours

    Grill Temp:

    250°F.

    Probe Temp:

    195°F
  • Step 5
    Finish: Return to the grill for 30 minutes to set the sauce until sticky and glistening.

    Time:

    30 mins

    Grill Temp:

    250°F.

Hot Honey Smoked Corn on the Cob:

  • Step 6
    Mix: Combine butter, hot honey, paprika, and salt in a small bowl.
  • Step 7
    Coat: Rub the butter mixture generously over each ear of corn.

    Grill Temp:

    250°F.
  • Step 8
    Smoke: Place directly on the grates alongside the ribs for 45 minutes, turning occasionally

    Time:

    45 minutes

    Grill Temp:

    250°F.
  • Step 9
    For the last 2 minutes, move the corn to the high-heat zone of the grill to get light char marks on the kernels.

Crispy Wood-Fired "Cattleman" Wings:

  • Step 10
    Prep: Pat wings completely dry with paper towels. Toss in a bowl with cornstarch and rub until evenly coated.
  • Step 11
    Smoke: Arrange on the grill at 250°F for 45 minutes.

    Time:

    45 minutes.

    Grill Temp:

    250°F
  • Step 12
    Crisp: Crank the heat to 400°F (or move to the sear zone) for the last 10 minutes, flipping once to achieve a deep golden, crispy skin.

    Time:

    10 minutes

    Grill Temp:

    400°F
  • Step 13
    Toss: Remove and toss in sauce immediately.
Meat N' Bone
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